Rice Free Pesto-Walnut Fennel Citrus Slaw
Bright, herby, and packed with crunch, this slaw is a genuinely exciting way to eat your vegetables. Shaved fennel and shredded cabbage get tossed with juicy orange and grapefruit segments, then coated in a rough-blended pesto made from fresh basil, walnuts, garlic, and good olive oil — the kind of dressing that makes you want to lick the spoon. The lemon juice in the pesto pulls double duty, adding brightness while helping the citrus flavors across the whole bowl sing together. Letting the slaw rest for ten minutes before serving is a small step that makes a big difference, giving the vegetables time to soften just slightly and soak up all that herby, garlicky goodness. Optional pumpkin seeds scattered over the top add a satisfying nuttiness and a little extra texture to finish. Every ingredient here is naturally grain-free and completely free of rice in any form, so there's no label-reading required — just fresh produce and pantry staples doing their thing. It works beautifully as a side dish alongside grilled proteins or as a light standalone lunch that feels far more special than the effort involved.
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Learn more →Ingredients
4 servings
For the pesto dressing
- 2 cups fresh basil leaves, packed
- ½ cup raw walnuts
- 1 clove garlic, peeled
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the slaw
- 1 medium fennel bulb, fronds reserved
- 2 cups green cabbage, thinly shredded
- 1 large navel orange, peeled and segmented
- 1 large grapefruit, peeled and segmented
- 2 tbsp raw pumpkin seeds (optional)
- 2 tbsp fennel fronds, roughly chopped
Instructions
- 1
Make the pesto dressing: combine the basil, walnuts, and garlic in a food processor and pulse until coarsely chopped, about 8–10 pulses. With the motor running, drizzle in the olive oil and lemon juice and process until the mixture is a rough, spoonable paste — not completely smooth. Season with salt and pepper and pulse once more to combine. Transfer to a small bowl.
- 2
Trim the fennel bulb: cut off the stalks and reserve the fronds. Halve the bulb lengthwise, remove the tough core with a V-cut, then use a mandoline or a sharp knife to shave the fennel into very thin slices, about 1/8-inch thick.
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